Bananas in general are a good source of Potassium and dietary fiber. There are many varieties found in India, the most famous one in Kerala being the Nendran Pazham. Chips made from these unripened bananas are famous the world over and popularly known as ‘Nendran kai chips’. When ripe they are known as Nendran Pazham and are longer than the normal varieties and have thick skin. They are very delicious to eat as it is. Several delicious recipes can be made from them including Payasam, Halwa, and Desserts & Sweets.
Nendran Pazham – 1 Big
Thick Jaggery Syrup – ½ cup
Coconut Milk – 1 Cup Thick
Coconut Milk – 1 Cup Thin
Ghee – 3 tlbs
Cashewnuts – Few
Water – if required
Remove skin and pressure cook banana till it is soft.
Split it into two and deseed removing the black center portion. Mash well with a ladle
In a heavy bottomed pan pour 2 tlbsp of ghee, add the mashed paste and fry in low flame for a couple of minutes.
Add the thick jaggery syrup and mix well. Add a little water if you feel the mix sticking to the bottom of the pan. Let it boil for 5 minutes in low flame.
Add thin coconut milk first and boil till the mix is slightly thick
Add the thick coconut milk now and mix well. Let it boil for a couple of minutes and switch off the stove.
Fry Cashewnuts in remaining ghee and add to payasam.
For those who find the taste of coconut milk overpowering, plain thick milk mixed with 2 tlbsp of Condensed Milk can also be used.
Ready made coconut milk or coconut powder mixed with water can also be used in this preparation.